Easy Marry Me Soup Recipe For Weeknight

The first spoonful of Easy Marry Me Soup is like a warm hug on a chilly evening. The rich aroma of slow-cooked vegetables and tender chicken fills the air, teasing the senses and building anticipation. As the flavors meld together on the palate, the initial sweetness of the carrots and celery gives way to the savory depth of the chicken and noodles, leaving a satisfying aftertaste that beckons another spoonful.

This recipe is a staple for weeknights because it’s a masterclass in efficiency. With minimal prep time and a straightforward cooking process, you can have a hearty, comforting meal on the table in under an hour. Plus, the leftovers are perfect for lunch the next day. Want to learn more about how to make the most of your weeknight meals? Check out our Easy Marry Me Soup Recipe For Weeknight guide for tips and tricks.

Why This Recipe Works

• The slow cooking process breaks down the connective tissues in the chicken, making it tender and juicy.
• The combination of aromatics and spices creates a rich, complex broth that’s both soothing and flavorful.
• The noodles add a satisfying texture and help to soak up the flavorful broth.

Key Ingredients

For this recipe, it’s essential to use high-quality ingredients, especially when it comes to the chicken and vegetables. Opt for fresh, organic produce whenever possible, and choose boneless, skinless chicken breasts for the best results. If you’re looking for more information on how to select the perfect ingredients, check out this guide from Epicurious.

Additionally, the type of noodles you use can greatly impact the final dish. Look for a hearty, comforting noodle like egg noodles or pappardelle, and cook them al dente to retain their texture.

Recipe Courtesy of Our Kitchen

Easy Marry Me Soup Recipe For Weeknight

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 medium carrots, peeled and sliced

2 stalks celery, sliced

1 medium onion, chopped

4 cups chicken broth

1 cup egg noodles

1 teaspoon dried thyme

Salt and pepper, to taste

Directions

1

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2

Add the sliced carrots and celery to the pot, stirring to combine. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

3

Add the chicken to the pot, stirring to combine with the vegetables. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.

4

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.

5

Stir in the cooked noodles, thyme, salt, and pepper. Serve hot, garnished with chopped fresh herbs, if desired.

Storage & Reheating

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the soup gently over low heat, adding a splash of water or broth if the soup has thickened too much during storage.